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Tuesday, November 13, 2012

Rosemary-roasted Hazelnuts: A Twist on Tradition

Bar snacks are a dime a dozen, but it’s rare to come across something that’s simultaneously salty, oily, nutty, hot, and grown locally. Made by simply roasting Washington DuChilly hazelnuts — the variety with thin skin that doesn’t have to be scrubbed off — with great olive oil, chopped fresh rosemary, and sea salt, these are Washington State’s Marcona almonds.